![]() ![]() Cool completely and serve sprinkled with confectioners' sugar. ![]() In a separate bowl, mix the butter,cinnamon, sugars and flour until combined. Bake for 40 to 50 minutes, until a cake tester comes out clean. Prepare cake mix according to the package. With your fingers,Ĭrumble the topping evenly over the batter. Spoon the batter into the prepared pan and spread it out with a knife. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. With the mixer on low speed, add the flour mixture to the batter until just combined. ![]() In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. The mixture should be sandy and then start to form small clumps. Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside. In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Spray a 9-inch springform pan with non-stick cooking spray with flour. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter. Mix well and set aside.Ĭream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Stir in the melted butter and then the flour. Butter and flour a 9-inch round baking pan.Ĭombine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. ![]()
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